Stem ginger ice cream:

• 600ml double cream
• 1 tin condensed milk
• 4-6 balls stem ginger
• 1 tbsp ginger syrup

Lingue Di Gatto:

• 50g butter
• 50g caster sugar
• 1 large egg
• 50g plain flour
• 1 tsp vanilla essence.

Ice cream:

1. Whisk the cream until stiff then add the condensed milk and whisk again.
2. Chop the ginger into 1cm pieces and fold into the cream with the ginger syrup.
3. Pour into a 1 litre container, add the lid then freeze for at least 4 hours. Remove from the freezer 15minutes p before serving.

Biscuits:

1. Preheat the oven to 200/180Fan/gas 6
2. Mix the butter and sugar until light and fluffy then gradually add the beaten egg and vanilla essence.
3. Sift the flour and fold into the mixture to make a stiff dough.
4. Spoon into a piping bag with a 1/2" nozzle and pipe 8cm lengths obto a lined baking sheet leaving plenty of room between each one as the mixture spreads.
5. Bake for 5-8minutes and leave to cool on the tray.

Recipe by Nerys Howell, originally featured on Prynhawn Da.